【東京・目白　もう迷わない！　心ときめくパティスリーのスペシャリテ・メモ】あの店の買うべき逸品　エーグルドゥースのスペシャリテ！

"Specialite Memo" brings you signature items and must-haves from popular patisseries, along with chef commentary. This time, we're visiting Aigre Douce in Mejiro, Tokyo. 🍰Aigre Douce 3-22-13 Shimo-Ochiai, Shinjuku-ku, Tokyo   / patisserie_aigredouce   Norihiko Terai Born in Kanagawa Prefecture in 1965. After working at Lenôtre, he moved to France and trained at Le Trianon in Angers, Dame in Ghent (Belgium), Jacques in Mulhouse, and Jean Millet in Paris. He taught at the Paris and Tokyo branches of the renowned French culinary school, Le Cordon Bleu, and in 1996 became the chef patissier at Hôtel de Mikuni (now closed) in Yotsuya, Tokyo. In 2003, he participated in the Coupe du Monde de la Pâtisserie (World Cup of Confectionery) as a member of the Japanese national team, where he came in second place. In 2004, he went independent and opened Aigle Douce in Mejiro, Tokyo. Since 2005, he has also been a member of Relais Desserts, which brings together the world's top pastry chefs. In 2011 and 2013, he served as the leader of the Japanese delegation and international judge at the Coupe du Monde de la Pâtisserie. In 2018, he was awarded the Chevalier of the Order of Agricultural Merit of the French Republic and the Food and Lifestyle Culture Award, and in 2022 he was named a Contemporary Master Craftsman. In 2012, he became chairman of the Utsumi-kai, leading the Western confectionery industry. 📕 "Aigle Douce: The Aesthetics of Taste" Shibata Shoten (2014) https://amzn.to/3TgHxR6 ◆Produced by "Patissier Notes"   / patissiersnotes   ◆Interviewer Rieko Seto Food Editor/Writer / Journalist After studying confectionery in France, she worked as an editor for the magazines "Ryouri Oukoku" and "Ryouri Tsushin" before going independent. She writes for magazines, websites, newspapers, and more, and has also been involved in the production of books by renowned pastry chefs.   / rieko_seto   ◆Photography Masahiro Goda Photographer / Photographer After living in France for a total of 10 years, she returned to Japan. She has taken numerous photographs for magazines, websites, newspapers, advertisements, and books, and is highly trusted by renowned chefs, pastry chefs, and food researchers.   / goda_masahiro   ◆Direction Reiko Kakimoto Food Editor/Writer With a focus on ethical food, she covers a wide range of topics, from agricultural, fishing, and livestock production areas to culinary creations, and writes for magazines, websites, and newspapers. She has also produced numerous books.   / kakimotoreiko   ◆Design Makoto Shoji Designer After studying under Tsunemasa Okumura, she joined The Studio Tokyo Japan Inc. After working at a design company, she joined Mochizuki Printing Co., Ltd. in Asakusabashi, where she currently works. She currently works under the name Ebitai Design.